Prawn Coconut Curry & Rice

Ingredients

• 280 g Basmati Rice
• 600 ml Water
• 8 g Salt
• 200 g Onion
• 3 clove Garlic
• 20 g Ginger
• 15 ml Rapeseed Oil
• 30 g Tomato paste
• 45 g Red Curry Paste
• 2 g Turmeric
• 2 g Cumin
• 400 ml Coconut milk
• 200 ml Vegetable Broth
• 120 g Spinach
• 600 g King Prawns
• 1 Lime
• 15 g Coriander(optional)
• 1 g Black pepper(optional)

Method

1. 1

   Cook the rice: rinse basmati rice until the water runs mostly clear. Add rice, water, and salt to a pot, bring to a boil, cover, and simmer on low until tender. Rest off heat, covered, then fluff.

2. 2

   Prep the curry base: finely chop onion. Grate garlic and ginger. If shrimp are not already prepped, pat dry and remove any shells if needed.

3. 3

   Build flavor: heat vegetable oil in a deep pan over medium heat. Cook onion with a little salt until soft and lightly golden. Stir in garlic and ginger for 1 minute.

4. 4

   Bloom the curry: stir in tomato paste, red curry paste, turmeric, and cumin. Cook, stirring, until the paste darkens slightly and looks glossy.

5. 5

   Simmer the sauce: add coconut milk and vegetable stock. Bring to a lively simmer and cook until thickened enough to coat a spoon, stirring occasionally.

6. 6

   Finish the curry: stir in shrimp and simmer just until pink and cooked through. Add spinach to wilt. Turn off the heat, squeeze in lime juice, and season with black pepper and more salt if needed. Serve the curry over rice and scatter with fresh cilantro.